Phat Phil's Recipe Guide

• Dip your favorite fried appetizers, or jerkies.
• Phat Fondue for Bite size grilled proteins or veggies.
• Chill it and use as a spread on a cold cut sandwich.
• Toss your shredded lettuce in it for a burger that will have Pickle Flavor in every bite.
• Add some to your Egg Salad for an extra twang.
• Glaze your favorite fish before you bake it.
• Pickle Phat can add a tangy twist to your drinks, such as a bloody Mary, a martini, or a pickleback (a shot of whiskey followed by a shot of pickle juice).     

Mix Dill Phat with sour cream until smooth, typically using a ratio of four parts sour cream to one part Phat Sauce. Then, season with a pinch of dried dill weed, salt, and pepper to taste.

• 2 cups plain Greek yogurt
• 2 oz Dill Phat
• 1 tsp onion powder
• 1/4 tsp garlic powder
• 2 tbsp finely minced fresh dill
• 1 tbsp finely minced fresh parsley
• Salt and pepper to taste

In a bowl, combine Dill Phat and yogurt, stirring well to mix. Then add onion powder, garlic powder, fresh dill, and parsley, blending until the mixture is completely uniform.

• 1 cup sour cream
• ½ cup plain Greek yogurt
• ¼ cup dill, finely chopped
• 1 tbsp dried onion flakes
• 1 tsp onion powder
• ¼ tsp garlic powder
• 2 tbsp fresh chives, finely chopped

Combine Dill Phat, yogurt, and sour cream in a bowl, stirring until well mixed. Next, add dried onion flakes, onion powder, garlic powder, and chives, mixing until fully incorporated.

• 8 oz of soft cream cheese
• 4 oz of Original Dill Phat
• 2 tbsp of freshly chopped dill
• 1 tbsp of minced garlic
• 2 oz of minced red onions
• 1 cup of chopped and drained pickle spears

First, incorporate the Dill Phat into the softened cream cheese and whip until smooth. Then add the garlic, onion, and dill, mixing thoroughly. Finally, fold in the chopped pickles with a spoon. Refrigerate until ready to use.

• Combine Pickle Phat, mayonnaise, and garlic powder to create a quick Aioli that will enhance any cold cut, burger, or chicken sandwich. You might also find it irresistible for dipping chips, fries, or vegetables.

• ¼ cup of Mayonnaise
• 2 tbsp. of Pickle Relish
• 2 tbsp. of Ketchup
• 1 tbsp. of Yellow Mustard
• ¼ tsp. of Smoked Paprika
• ¼ tsp. of Garlic Powder
• ¼ tsp. of Onion Powder

 In a small bowl, combine all the ingredients and whip thoroughly.

• 1 cup Mayonnaise
• ½ tsp Onion Powder
• 2 tbsp Dill Weed
• 1 tbsp Sweet Relish
• 2 tsp Fresh Lemon Juice
• 2 Dill Pickle Spears (finely diced)
• 2 tsp Fresh Dill Leaves
• Salt and Pepper to taste

Mix all the ingredients in a small bowl until well combined. Chill in the refrigerator for at least 30 minutes before serving. The mixture can be stored in the refrigerator for up to three days.

•  2 cups Greek yogurt, plain 
• 4 oz sour cream 
• 4 oz Original Dill Phat  
• 1 tbsp lemon juice 
• 1 cup cucumber, peeled, seeded, diced 
• 2 tsp dill weed.  

Combine Original Dill Phat, Greek yogurt, sour cream, and lemon juice. Whip the mixture until it becomes creamy. Then, carefully fold in cucumbers and dill into the sauce.

• ⅔ cup olive oil
• ⅓ cup pickle fat
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp fresh dill, chopped
• ¾ tsp kosher salt
• ¼ tsp black pepper, freshly ground

Combine the Pickle Phat, Lemon Juice, Honey, Dijon Mustard, Salt, Pepper, Fresh Dill, and Olive Oil in a jar with a tight-fitting lid. Shake to combine before use. 

• 2 cups Dill Phat
• 1 Large Avocado
• 1 tbsp. Honey
• 2 tbsp. Fresh Dill (chopped)
• 2 tsp. Garlic Powder
• ¼ cup Olive Oil (or avocado oil)

In a food processor, combine the pickle juice, avocado, fresh dill, honey and garlic powder. While the motor is running, add the oil with a steady stream until completely smooth! 

• 4 cups cooked rotini 
• 1 cup halved cherry tomatoes
• 1 cup diced pickles
• 1/4 cup diced red onion
• 1/2 cup thin sliced radishes
• 1/2 cup crumbled feta cheese
• 2 tbsps. chopped fresh dill
• 1 cup Creamy Dill Dressing 

Cook pasta to al dente, cool immediately and set aside. Combine the tomatoes, pickles, onions, radishes, Feta, and dill in a large bowl. Add the dressing to the cooled pasta and mix until well coated. Add pasta to the bowl of vegetables & mix thoroughly. Chill pasta salad for 20 minutes.

• 4 cups shredded cabbage
• 1 cup shredded carrots 
• 1/2 cup bias cut scallions
• 2 tsp lemon juice
• 1/4 cup Sweet Pickle Phat 
• salt & pepper to taste

Combine the cabbage, carrots, scallions, and lemon juice in a mixing bowl. Add the Sweet Phat and mix thoroughly with your hands. Salt & Pepper to taste. 

• 10 Hard Boiled Eggs (chopped)
• 3 Pickle Spears (small dice)
• ¼ cup Mayonnaise
• 1 tbsp. Dijon Mustard
• ¼ cup Dill Pickle Phat 
• 1 tbsp Fresh Dill (chopped)
• ½ tsp Salt
• ¼ tsp Fresh Ground Pepper

Combine eggs and pickles in a mixing bowl and set aside. In a separate bowl, whisk together mayonnaise, mustard, Pickle Phat, dill, salt, and pepper until smooth. Add this mixture to the egg mixture; gently stir until thoroughly incorporated, Cover and refrigerate until ready to use.

• 1-15.5 oz can Garbanzo Beans  
• 1-14.5 oz can Kidney Beans  
• 1-14.5 oz can Black Beans  
• 1-14.5 oz can Green Beans  
• 1-14.5 oz can Wax Beans  
• ½ cup diced Green Pepper 
• ½ cup diced Onion
• ½ cup diced Celery
• ½ tsp. Salt
• ½ tsp. ground Black Pepper 
• 3/4 cup Sweet Pickle Phat
• 1/4 cup Vegetable Oil

Drain & Combine All the beans with the peppers, onions, and celery. In another bowl, whip the Sweet Phat, Oil, Salt and Pepper together. Add the Dressing to the Beans and Refrigerate for 8 hours before serving.

A marinade is a seasoned liquid mixture used to flavor and tenderize meat, seafood, or vegetables before cooking. Its primary purpose is to enhance the flavor and texture of the food by infusing it with herbs, spices, acids, and oils.

A glaze refers to a flavorful coating that forms on food as it cooks. It enhances the flavor of the food by adding a layer of taste and improves the appearance and texture of dishes. Glazes can be applied before or after cooking. They can add a shiny finish, seal in moisture, or even create a delightful crunch when caramelized.  A glaze can be sweet, savory, or tangy, depending on the desired effect!  

Brine refers to a mixture of water and salt (sometimes other ingredients like sugar, herbs, or spices). It’s used to soak and marinate food items before cooking or preserving them.  Historically, brining was used to preserve meats and fish without refrigeration. Today, the main reason for brining is improved flavor and texture. The salt and other flavors in the brine infuse the meat, making it more flavorful. Brining also tenderizes and moisturizes meat, , enhancing its juiciness and tenderness.

• Create small slits in the chicken so the brine reaches the core of the pieces.  
• Place the raw pieces of chicken into Ziplock Freezer Bags with enough Dill Phat to fully coat the chicken.
• Seal the bag airtight & air free; refrigerate for 7 hrs.
• Remove it from refrigeration & let it sit out 1-2 hours.
• Remove the chicken from the Phat and cook it!

• If the chicken is in brine for more than 24 hours, the brine can make the Chicken mushy & overpower the taste of the Chicken. rather than enhance it.

• 4 chicken breasts
•        OR
• 8 chicken strips
• 1/4 cup lemon juice
• 3/4 cup Sweet Pickle Phat

Whip the Lemon Juice into the Sweet Phat to form marinade. 

Place the raw pieces of chicken into a Ziplock Freezer Bag and cover with marinade. Seal the bag airtight & air free; refrigerate for at least 4 hrs.  Remove the chicken from the refrigerator and rest it for 1 hour at room temp. Remove from marinade and grill, bake, or bread and cook to minimum internal temp 165. 

• 4 cod filets (thawed)
• 1/2 cup Original Dill Phat
• Lemon Zest (1 lemon)
• Lemon Juice (lemon)
• 1 tsp Dill Weed

Add the juice and zest of 1 lemon to Original Dill Phat and whip the Dill Weed in.  With Cod Filets on a baking sheet, brush or spoon the glaze over them and bake at 350 degrees for 10 minutes.  Re-Glaze the Cod and bake another 5-10 minutes. 

• 4 Pork Chops
• 3/4 cup Original Dill Phat
• 1/4 cup Vegetable Oil
• 2 Tbsp, Dijon Mustard
• 1/4 cup Minced Garlic
• 1/2 cup Greek Yogurt
• Salt & Pepper

Whisk together the dill, vegetable oil, Dijon mustard, and garlic, then set aside. Place the pork chops in a Ziplock freezer bag and coat them with the marinade. Seal the bag, ensuring it's airtight and free of air, then refrigerate for at least 4 hours. Remove the chops from the marinade, heat the marinade to 165°F, then remove from heat and whisk in yogurt until

I will generally wash and quarter the potatoes and cook them to within about 5 minutes of done, then toss them in a bowl with the Pickle Phat or Original Dill Phat,  put them back in the oven with the temp up from 325 to 375 to caramelize the sauce.